Zippy Lemon Bars
This recipe makes 40 servings
Nutritional Info |
|
|---|---|
| Per bar: about | - |
| cal | 9999 cal |
| pro | 1 g1g pro |
| total fat | 4 g4g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 15 g15g carb |
| fibre | 00 fibre |
| chol | 31 mg31mg chol |
| sodium | 63 mg63mg sodium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 33 iron |
| vit A | 44 vit A |
| vit C | 22 vit C |
| folate | 55 folate |
For those who prefer a not-so-sweet treat, serve these tangy, citrusy tidbits.
Ingredients
- 3/4 cup butter , softened3/4 cup butter, softened
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 1/4 tsp salt 1/4 tsp salt
- 2 cups all-purpose flour 2 cups all-purpose flour
- Topping:
- 4 eggs 4 eggs
- 1-1/4 cups granulated sugar 1-1/4 cups granulated sugar
- 2 tbsp finely grated lemon rind 2 tbsp finely grated lemon rind
- 1/2 cup lemon juice 1/2 cup lemon juice
- 1/4 cup all-purpose flour 1/4 cup all-purpose flour
- 1 tsp baking powder 1 tsp baking powder
- 1 tbsp icing sugar 1 tbsp icing sugar
Preparation
Grease 13- x 9-inch (3.5 L) metal cake pan; line with parchment paper. Set aside.
In bowl, beat together butter, sugar and salt until light; stir in flour until blended. Press into prepared pan. Bake in centre of 325°F (160°C) oven until golden, about 25 minutes. Let cool completely in pan on rack.
TOPPING: Meanwhile, in bowl, beat eggs with granulated sugar until pale and thickened. Add lemon rind and juice, flour and baking powder; beat until smooth. Pour over base.
Bake in centre of 325°F (160°C) oven until set, 25 to 30 minutes. Let cool completely in pan on rack. Dust with icing sugar. Cut into bars. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 4 days or freeze for up to 1 month.)
Source : Canadian Living Holiday Best: 2001
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